Posts filed under 'Makers'

Kurt Dammeier is a unique and welcome addition to the world of artisan cheesemaking. People might wonder why an entrepreneur like Kurt would be interested in the cheese business- if you’ve listened to any of our other interviews via Cheese by Hand you know it couldn’t possibly be for the money. Well, Kurt is a believer in and backer of the “know where your food comes from” movement and given that his offices are kitty corner from Pike Place Market- it was only a matter of time before he leased a retail spot with huge windows so that he could show the masses how one of their favorite foods is made and thus Beecher’s Handmade Cheese was born.

While the vision of cheese production that Beecher’s provides isn’t as romantic as some wish that artisan cheesemaking was- no farmer, no cow, no milk cans on the premises- it is amazing to watch the throngs of market visitors press their noses and fingers against the glass to watch fluid milk transform into solid cheese.

Credit and thanks for music pieces used in this piece goes to Matty Charles, and Kevin Macleod.

Even before we moved to Pat Morford’s neighborhood I was a huge fan of her cheese. Her legendary, smokey, leaf-wrapped chevre- Up in Smoke- landed at Murray’s Cheese just in time for Thanksgiving back in 2004 and my enthusiasm for her products is still going strong. Her herd has grown some since we visited her farm on our tour but she is still cranking out some of the best goat’s milk cheeses to be found in the U.S. Pat’s personality really comes through in this piece- she’s direct, quick to laugh, and very much present to the risks and challenges inherent in the artisan cheese business.

You would think that I would tire of these cheesemakers but I swear they just keep getting more interesting. There were entire chunks of footage from my interview with David that didn’t necessarily fit into the “story of Rogue Creamery” but were still super interesting. Similar to the bonus footage I posted for Fiscalini this piece has minimal editing, narration, etc.- just bits I thought any cheese enthusiast would enjoy.

Anyone who has ever visited Rogue Creamery in Central Point, Oregon will understand what I mean when I say that this interview delivers on the “Rogue Experience”. Owners David Gremmels and Carey Bryant have approached their management of this creamery with such careful consideration to its history that it is hard to believe they were only four years into their journey when we did this interview with David. Rogue has managed to be true to their past while continuing to mesmerize us with new, groundbreaking blue cheeses. Beware listeners, you’re about to get Rogued.

Talk about a cheese legend! Mary Kheen is the creator of one of if not the most widely recognized American original artisan cheese: Humboldt Fog. Our conversation with Mary left us with a lot to think about in terms of how much the industry has changed since she started making cheese. If you listen carefully you will also hear that while Mary loves cheese, her business offers her the opportunity to fulfill dreams beyond producing delicious products. This encourages us to see cheese as a vehicle- a vehicle for building a wonderful workplace in a challenged community and even for creating better possibilities in agriculture. Food for thought while your palette ruminates on that nugget of Truffle Tremor…

I could not pass on all the footage from our time spent with Mariano Gonzales, head cheesemaker at Fiscalini. It, or rather he, speaks for himself. This segment is longer than usual and less edited but no less good. Enjoy.

John Fiscalini is a straight-shooter. This interview provided wonderful insight into what it means to be an ethical dairyman. My respect for the Fiscalinis is tremendous largely because they stand so firmly behind what they do and how they do it. If you have tasted their cheeses, you know that they hold on their own in terms of quality and listening to John talk about how he has gone about building and operating his dairy and creamery might shift your presumptions about mid-sized dairies like his. And it is worth nothing that, by California’s dairy standards, Fiscalini might still be considered small…

There is never a dull moment with Paula Lambert. Spend just a couple minutes with her and you can understand immediately how it is possible that fresh mozzarella went from being virtually unknown to award-winning in a matter of years. The Mozzarella Company is one of our industry’s founders in that she helped create the market and the movement of artisan cheese. Listen closely to her stories- they contain invaluable insight into how to make an artisan cheese business successful.